Lucky No. 7 Recipe

Portion beef

Divide the 1 lb of cold 80/20 ground beef into four equal portions (~4 oz each). Keep the meat cold on a plate in the fridge until ready to cook.

Preheat griddle or skillet

Set a cast-iron skillet or flat griddle over medium-high heat. Add 1 tablespoon oil and let it get very hot — you should see it shimmer and thin wisps of smoke just beginning.

Smash technique

Working one at a time, place a 4 oz loose ball of beef on the hot surface. Using a heavy metal spatula (and a second spatula or press if available), immediately smash the ball down firmly into a thin patty (~1/4 inch). Hold the press for 10–15 seconds to seal the edges and ensure good contact for browning.

Seasoning and cook

Immediately season the exposed top with a light pinch (~1/8 tsp) salt and pepper. Let the patty cook without moving for 2–2.5 minutes until deep brown and crisp at the edges. Flip the patty, season the new top with the remaining pinch of salt and pepper, and cook for 30–45 seconds.

Stacking patties and melting cheese

Place an American cheese slice on the first patty, then set the second patty on top of it (cheese between patties). Press gently and cook 15–20 seconds more to melt the cheese and join the two 4 oz smashed patties into the assembled 'two 4 oz smash patties' configuration. Repeat if making multiple sandwiches.

Toast buns: While the patties are finishing, spread a thin layer of butter on the cut sides of each bun. Place buns cut-side down on the hot griddle or in a separate skillet for 30–45 seconds until golden and lightly crisp. Remove and keep warm.

Prepare LTO: Rinse and dry lettuce leaves. Slice tomato into approximately 1/4-inch thick slices. Peel and slice red onion into thin rings. Select two tomato slices, three onion rings, and one or two leaves of lettuce per sandwich (adjust to preference).

Assemble mayonnaise: Spread about 1.5 tablespoons of Duke's mayonnaise on the top bun and 1.5 tablespoons on the bottom bun (total ~3 tbs per sandwich).

Assemble burger: Place the bottom bun with mayo down. Add lettuce leaf, then the double smash patty (cheese in the middle), top with tomato slices and onion rings, then crown with the mayo-spread top bun.

Serve: Serve immediately while patties are hot and buns are toasted. Provide napkins — smash patties can be juicy and messy.